Menu Project

Due Date: Please refer to the course schedule for the Due Date.

The project is due at the beginning of class. No Exceptions!

This project is to help you apply menu planning and cost control concepts as well as relating what you have learned in HRM 54. You will demonstrate: menu planning, recipe scaling, recipe costing, and creation of requisition sheets. This project will also introduce you to local, and seasonal sourcing of ingredients.

Purpose:

1. This project will allow you to illustrate your creativity by developing a local (all items must be grown raised and/or produced with-in 150 miles) and seasonal menu.

2. This project will enable you to apply theoretical skills learned in this course.

3. Introduce or reinforce cost controls, menu planning and catering concepts.

Please make sure your paper has delivered these components:

Title Page

Name:

Class:

Term:

Menu Categories (Local & Seasonal)

· Seasonal Appetizer

· Seasonal Entrée

· Seasonal Dessert

Descriptions

All menus items must be described as you would see on a restaurant menu. Discuss seasonality, local sourcing in your descriptions.

Pricing .

Seasonal Menu must have pricing .

Complete recipes for all menu items.

Scaling

Two complete sets of recipes are required. One set of original recipes and one set of recipes that are scaled to serve 20.

Costing

All recipes, appetizer, Entrée and dessert must be costed. You will determine menu pricing from your costed recipes, therefore all recipes including starch and vegetables and all garnishes must be accounted for. Make sure that your menu is profitable.

Requisition sheet (20 portions only).

Please only request what you need for your 20 portion sustainable recipe do not order cases of items if you only need a cup of said item. In the spec’ column you must call out your special needs. Example it must be Cal Poly Pomona pumpkins. Think of this as a very detailed shopping list. All Columns Must Be Completed.

Grading Rubric

The grey list is all part of the requisition sheet